Bocanova

Ceviche

Citrus-cured seafood with clean acid and controlled heat — the dish that best signals the kitchen's range and restraint

Empanadas

Crispy-crimped turnovers with well-seasoned fillings — reliable, fast to disappear, and a good way to open the table

Anticuchos

Peruvian-style skewers with aji panca marinade, charred at the edges and best paired with their accompanying sauces

Grilled churrasco cuts

Open-fire proteins with chimichurri — the kitchen's char work is where the South American influence lands most clearly

Pisco cocktails

The bar program's clearest statement of intent — well-balanced, Latin-spirit-forward, and a better complement to the food than wine